Recipe: Perfect Chili tamarind chicken

Chili tamarind chicken. Heat the oil in a wide saucepan and, when hot, add the mustard seeds. Once the seeds start popping, remove the pan from the heat. When the popping stops, return to the heat, reduce the heat and stir in the chilis and onion.

Cover and bring to a boil. Off heat, stir in the fish sauce, soy sauce and cilantro. Let the mixture cool slightly, then transfer to a blender. You can cook Chili tamarind chicken using 18 ingredients and 10 steps. Here is how you cook it.

Ingredients of Chili tamarind chicken

Prepare 1 of whole chicken cut up into parts (approximately 1.5 kg).
Prepare 2 of red chilis.
Prepare 2 of red birds eye chilis (chili padi).
Prepare 5 cloves of garlic.
It's 5 of shallots quartered.
Prepare 3 cm of ginger (I prefer old ginger) roughly cut.
You need 2 cm of galangal (blue ginger) roughly cut.
It's 4 of candlenuts.
Prepare 1 teaspoon of tamarind.
You need 8 teaspoons of palm sugar (gula jawa or gula melaka).
Prepare 3 of bay leaves.
You need 3 of lime leaves.
Prepare 2 stalks of lemongrass (remove root).
You need 200 ml of coconut milk.
Prepare 100-200 ml of water.
You need As needed of salt.
Prepare As needed of pepper.
You need 2 tablespoons of cooking oil.

Add the grated ginger and garlic along with the turmeric and chili powder. Make sure that the heat is low and keep stirring. Tumble in the tomatoes, stir for a minute or two and add the chicken. Stir to ensure the chicken is well coated.

Chili tamarind chicken step by step

Preheat oven to 180 degrees Celsius..
Season chicken parts with salt and pepper and set aside..
Mash up chilis, garlic shallots, ginger, galangal, candlenuts, tamarind and palm sugar into a paste using a mortar and pestle or food processor..
Heat up oil in a big frying pan on medium heat and stir fry paste until fragrant..
Add in bay leaves, lime leaves and lemon grass into the mixture and continue stirring for about five minutes..
Add chicken parts into the pan and thoroughly coat them with the mixture..
Slowly add in coconut milk followed by water and bring the whole thing to boil..
Reduce heat to medium low and let the gravy simmer and thicken (make sure you leave enough gravy to coat chicken parts comfortably)..
Transfer chicken parts (skin side up) into an oven proof casserole dish which is big enough to fit them snugly. Pour gravy evenly all over. Discard bay leaves, lime leaves and lemon grass..
Leave chicken in the oven for 30-45 minutes or until the skin turns golden brown and charred. Serve immediately..

Start by getting a small sauce pot on medium-low heat. Add in the palm sugar, tamarind paste, fish sauce, and water. To a bowl, add tamarind paste, chicken stock, fish sauce, sugar, red chili flakes and chopped chilies. The consistency of the sauce should be such that tamarind paste and sugar should dissolve in the stock and fish sauce. Whisk chicken broth, orange juice, sugar, orange zest, butter, tamarind paste, and ginger in a saucepan and place over medium-high heat.